Elote Mexican Street Corn Pasta (Printable)
Smoky elote-style corn and chicken pasta salad with creamy cotija dressing and crispy tortilla topping.
# What You'll Need:
→ Chicken & Pasta
01 - 3 cups cooked pasta (rotini or penne)
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Elote Style Corn
07 - 2 cups corn kernels (fresh, grilled, or canned and drained)
08 - 1 tablespoon butter
09 - 1/2 teaspoon chili powder
→ Dressing
10 - 1/2 cup mayonnaise
11 - 1/4 cup Mexican crema or sour cream
12 - 1/4 cup cotija cheese, crumbled (plus extra for garnish)
13 - 2 tablespoons lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Crispy Topping
19 - 1 cup tortilla chips, crushed
20 - 1/2 teaspoon chili-lime seasoning (like Tajín), optional
→ Garnish
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional cilantro and cotija cheese
# Steps:
01 - Preheat a skillet over medium-high heat. Add butter and corn kernels; sauté for 5-7 minutes until golden and slightly charred. Sprinkle with chili powder, toss to coat evenly, and set aside to cool.
02 - Toss the diced cooked chicken breast with olive oil, smoked paprika, salt, and black pepper until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together mayonnaise, Mexican crema or sour cream, crumbled cotija cheese, lime juice, minced garlic, hot sauce, chopped cilantro, salt, and pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, and charred corn to the dressing. Fold in half of the crushed tortilla chips. Toss everything together until evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional crumbled cotija cheese, sliced jalapeño, extra cilantro, and a sprinkle of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Tips:
01 -
- That smoky, tangy, creamy elote flavor you love, but hearty enough to stand as a full meal.
- The crushed tortilla chips on top add a crunch that disappears faster than you expect at a potluck.
02 -
- If you add the tortilla chips too early they will go soggy, so always reserve half for the very top right before serving.
- Grilling the corn directly on the cob before cutting off the kernels adds a depth of smokiness that a skillet alone cannot match.
03 -
- Rotisserie chicken is the smartest shortcut here, shred it while still warm so it absorbs the dressing more readily.
- Crush the tortilla chips inside a zip top bag with a rolling pin for even texture without making a mess on your counter.